Directions

In a large bowl, cream together butter and sugar. Mix in eggs, cream, cinnamon, vanilla, cranberries, apples, and croissants. Let stand 10 minutes or longer.

Pour mixture into a 9 inch square baking pan. Set pan in a larger pan and fill larger pan with water to the 1/2 way point of the 9 inch pan. Cover pudding with foil and bake 45 minutes covered. Remove foil and bake 10 minutes to brown top.

Let pudding rest 10 minutes before serving.

For the sauce:.

In a small bowl, mix together water and cornstarch. Set aside.

In a saucepan, heat cream, maple syrup, and cinnamon until hot. Stir in cornstarch mixure. Continue stirring and bring to a boil to thicken.

Serve pudding drizzled with maple sauce and topped with a dollop of whipped cream.